Sweet Potato, Pomergranate & Ricotta Salad

Ingredients

For 2 salads

1 medium sized sweet potato

1 tbsp olive oil, plus more for serving

1 tsp salt

1 tsp pepper, plus more for serving

1 pomergranate

1 cup arugula

4 tbsp (60 g) ricotta cheese

Drizzle of balsamic vinegar for serving

Method

1. Preheat the oven to 180°C.

2. Wash the sweet potato (you can peel it at this point, I like the crispy skin so I leave it as it is) and cut it into 1 cm cubes.

3. In a bowl, add the sweet potato cubes, olive oil, salt, and pepper and mix until combined.

4. Line a large baking sheet with parchment paper and spread the sweet potato cubes out in a single layer.

5. Bake in the preheated oven for 25 to 30 minutes, flip them halfway through and set aside.

6. Wash and disinfect the arugula.

7. Roll the pomergranate to loosen the seeds.

8. Cut it in half. Then, hold each half over a bowl, with the seeds facing down and tap the skin with a wooden spoon. Squeeze gently to release the seeds.

9. Place all the ingredients into a bowl and sprinkle ricotta cheese on top.

10. Add a pinch of pepper, drizzle with olive oil and balsamic vinegar and enjoy!